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Chocolate Cheesecake with Ganache and Whipped Cream Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 33 reviews

  • Author: Ava
  • Total Time: 11 hours 50 minutes
  • Yield: 14 servings

Description

This decadent Chocolate Cheesecake recipe features a rich Oreo crumb crust and a creamy, smooth chocolate-infused cream cheese filling. Baked in a water bath to achieve the perfect texture without cracks, it is topped with a luscious chocolate ganache and finished with soft whipped cream. Ideal for chocolate lovers seeking an elegant and indulgent dessert to impress at any occasion.

Ingredients

Crust

  • 1-3/4 cups Oreo crumbs (or other chocolate cookie sandwich)
  • 2 tablespoons granulated sugar
  • 4 tablespoons unsalted butter, melted

Filling

  • 4 (8-ounce) packages cream cheese, full-fat, room temperature
  • 1 (12-ounce) package semi-sweet chocolate chips
  • 1-1/2 cups granulated sugar
  • 4 tablespoons cocoa powder
  • 4 large eggs
  • 1/2 teaspoon salt
  • 1/2 tablespoon vanilla extract

Ganache

  • 1 cup chocolate chips
  • 1/2 cup heavy cream
  • 1 tablespoon unsalted butter

Whipped Cream

  • 3/4 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 325°F. Grease a 9-inch springform pan thoroughly, then wrap it in two layers of heavy-duty aluminum foil and secure tightly to prevent leaks during the water bath baking.
  2. Make Crust: In a small bowl, combine the Oreo crumbs and 2 tablespoons granulated sugar, then stir in the melted butter until evenly mixed. Press this mixture firmly into the bottom of the prepared springform pan, making sure it only covers the bottom and not the sides. Place the pan on a baking sheet and bake for 10 minutes. Remove and place on a cooling rack to cool.
  3. Melt Chocolate: Melt the 12-ounce semi-sweet chocolate chips in the microwave in 15-second bursts, stirring for 10 seconds between each burst until smooth. Allow the melted chocolate to cool to room temperature.
  4. Mix Filling: In a large bowl, beat the room temperature cream cheese with 1.5 cups granulated sugar on medium-low speed in a circular motion until smooth and creamy. Scrape down the sides as needed. Add the melted, cooled chocolate and 4 tablespoons cocoa powder, mixing just until incorporated. Avoid overbeating to prevent cracking during baking.
  5. Incorporate Eggs and Flavorings: In a separate bowl, whisk the eggs together. Add the whisked eggs, 1/2 teaspoon salt, and 1/2 tablespoon vanilla extract to the cream cheese mixture. Beat on low speed until just combined. Scrape the batter onto the cooled crust in the springform pan, smoothing the surface with a spatula.
  6. Prepare Water Bath and Bake: Place the springform pan inside a larger baking pan. Pour about 1 inch of boiling water into the outer pan to create a water bath. Bake the cheesecake at 325°F for 55–70 minutes. Check doneness by gently shaking the center; it should have a slight jiggle but not be overly loose. If it jiggles too much, continue baking and check every 5 minutes.
  7. Cool Cheesecake Gradually: Once baked, turn off the oven and open the door completely. Carefully remove the cheesecake in its water bath and let it cool inside the water for 45 minutes. Then remove the pan from the water, discard the foil, and let the cheesecake cool on a wire rack at room temperature for 30 minutes. Cover the cheesecake and refrigerate for at least 8 hours or overnight to set fully.
  8. Prepare Ganache: Combine 1 cup chocolate chips, 1/2 cup heavy cream, and 1 tablespoon unsalted butter in a small bowl. Microwave in 20-second intervals, stirring 10 seconds between each, until smooth. Let cool to room temperature.
  9. Top with Ganache: Spoon the cooled ganache onto the center of the chilled cheesecake, leaving about an inch around the edges. Smooth the ganache carefully with the back of a spoon. Cover and refrigerate the ganache-topped cheesecake for at least 1 hour until set.
  10. Make Whipped Cream: When ready to serve, beat 3/4 cup heavy cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract on high speed until soft peaks form. Pipe or spoon the whipped cream over individual cheesecake slices.
  11. Slice and Serve: To achieve perfect slices, run a large sharp knife under hot water, dry it thoroughly, and make clean, decisive cuts. Repeat heating and drying the knife before each cut to keep slices neat.

Notes

  • Be careful not to overbeat the cream cheese mixture to prevent cracking.
  • Using a water bath while baking keeps the cheesecake moist and crack-free.
  • Allow the cheesecake to chill overnight for best texture and flavor.
  • Use a sharp knife heated between cuts to get clean slices.
  • Ensure the chocolate ganache is cooled before spreading to avoid melting the cheesecake surface.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/chocolate-cheesecake-with-ganache-and-whipped-cream-recipe/